I had this tangy mango at home and was wondering what can I prepare from them. Instantly I consulted with my mom and she gave me a simple pickle recipe. Pickles usually will take days to prepare and there might be long elaborated steps in preparing. This recipe is tasty, spicy and easy to prepare with less ingredients that are available at home.
Lets talk about the mango I used to prepare, which is best in preparing this recipe. In India, there are around 283 types of mangoes, out of which only 30 are well-known. The ‘Totapuri’ mango, or Ginimoothi, is a cultivar that is widely grown in south India and is partially cultivated in Sri Lanka. Its tangy taste and chewy texture tastes delicious with tempered seasoning of salt and chilli.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. The pickling procedure typically affects the food’s texture, taste and flavour. (Courtesy: Google, Wikipedia)
Don’t forget to check my tips after the recipe. Lets get cooking!!!
INGREDIENTS:
Tangy Raw Mango – 1 medium size (grated – 1 1/2 cup)
Vegetable Oil – 3 to 4 tablespoons
Poppy seeds – 1/2 teaspoon
Salt as per taste
To grind:
Dry Red chillies – 7
Mustard seeds – 1/2 teaspoon
PREPARATION:
Take a tangy raw mango and wash well. Pat dry the mango and make sure there is no water. Grate the raw mango in a grater with the skin included. I got around 1 1/2 cup of grated mango. Keep this aside.
Meanwhile lets prepare the powder.
Without oil, dry roast the red chillies and mustard together. Do not burn them. It will take about 1 to 2 minutes. Cool it down. Take it in a mixer grinder and blend it to a fine powder.
In a pan, take vegetable oil, add mustard seeds and allow it to pop. Now add the grated mangoes. Keep frying them in a slow flame. After the moisture of the mango is gone, add the spice powder one teaspoon at a time (adjust to the spice level). Keep frying for 30 to 40 minutes until mangoes are cooked. Add salt. Keep cooking for another 5 minutes and switch off the flame.
Pickle is ready. Cool the mixture and store it in a air tight glass container inside the fridge.
This can be served as an substitute for chutney or with rice.
TIPS:
– I have used totapuri variety of mango for this recipe, which is best for making this pickle.
– it is important that the vessels used in making pickle is dry with no moisture in it. Otherwise the pickle will get spoilt eventually.
– the frying time is long, but the longer you fry, the longer the shelf life of the pickle. If doing it in a large quantity or want to store it longer, advise to increase the frying time of the mango pickle to at least 1 to 1.5 hours.
– pickles must be stored in a glass container, this is to avoid any reaction caused by the acidity of the pickle. It is also advised that you use only wooden spoon for pickles for the same reason. Never use wet spoon.
– spice level of the pickle depends of the spice level of your dried chillies.
– it is best to use groundnut oil for this preparation, this enhances favour and smell.
Remember, the key is to taste the dish at every stage and experiment with it. Let me know in the comments below about your experiment with this recipe.
Please do like and share this recipe. Happy Cooking!!!
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